Salt Cure Mix - Ideal for Curing Bacon, Salamis and all Dried/Cured Meat - 200g
Check the 'How-To' tab below for our recipe guide video of this product.
This Salt Mix is used as an essential ingredient for curing meats.
- With the added ingredient of Saltpetre which gives a characteristic pink colour to bacon, salamis and all dried/cured meat.
- This pack can be used for dry curing or as a brine solution.
- Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.
Liquid cure method:
- Weigh out 900g of cold water into a large clean tub
- Add the salt cure mix and stir until completely dissolved.
- Submerge meat in the solution and store below 5°C
- Leave to cure for approx. 3-5 days
- Remove the meat, rinse and drain.For every 100g of salt cure mix use 900g of water when making a liquid cure
Item Specifics
| Price: | £ 3.99 |
